WINTER 2015 TABLE OF CONTENTS

 tocEMBwin15

4 GRIST FOR THE MILL
6 EDIBLE NOTABLES
  There’s a farm in my glass
  Gathering for Women
  Backstage Organics
  Bee boy
16 WHAT’S IN SEASON
BRUSSELS SPROUTS
AND KALETTES
Putting the spotlight back on a one-time Central Coast star
20 WINTER 2015
FARMERS’ MARKETS
22 WINTER FORAGING
CALIFORNIA
BAY LAUREL
A spicy, floral local seasoning for all seasons
24 SUPER MARKETS
SHOPPER’S CORNER
A market that’s all about its shoppers
28 OUT TO SEA
TUNA DIPLOMACY
Meet the former Washington insider working to put some bite in the Monterey Bay Aquarium’s conservation program
35 ON THE VINE
CORKS VS. SCREW CAPS
What’s your closure?
38 EDIBLE HISTORY
THE FUTURE OF THE PAST
Exploring Monterey’s historic adobes
42 BACK OF THE HOUSE
RESTAURANT 1833
Goats, ghosts and grand ambitions
49 DINE LOCAL GUIDE
60 LOCAL SOURCE GUIDE
64 LAST CALL
HOW TO PREPARE TAMALES
An easy-to-follow graphic recipe for this holiday tradition
  COVER PHOTOGRAPH
Pacfic bluefin tuna in the Open Sea exhibit at the Monterey Bay Aquarium by Patrick Tregenza. See p. 28.
  CONTENTS PHOTOGRAPH
By Michelle Magdalena.
See p. 35.

RECIPES IN THIS ISSUE

7 White Sage Manhattan
19 Kalettes, Burrata and Apples on Toast
  Roasted Brussels Sprouts with Bacon
23 Bay Laurel-Roasted Spot Prawns with Bay Fruit Sauce and Meyer Lemon
47 Guajillo Chile-Crusted Baby Back Pork Ribs
  Online at ediblemontereybay.com:
Sage Bitters

 

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